Okay, guys, this is the last entry in my Christmas Recipe Log for this year. I swear.
I know I’m really stretching it and it’s about time I got back with the regular program, but there was just no way I could not share this awesome recipe with you on the simple account that this is what I had for dessert over 3 weeks ago and that this night also happened to coincide with Jesus Christ’s birthday.
In fact, I had planned on making this dessert for a VERY long time and it was sitting right at the top of my list of reasons to look forward to Christmas this year.
I must confess that, ever since I was a little kid, I’ve always been a HUGE fan of the classic Fruit Cake. For me, and for the longest time, it was part of my Holiday tradition and Christmas just wasn’t Christmas if it didn’t include a slice or ten of my beloved treat.
Well, I can now officially affirm that this cake has converted me. From now on, when I get a craving for Christmas Fruit Cake, this is what will come to mind. For this was probably a thousand times better.
In fact, I liked it so much that I would’ve loved to roll myself in it. All day. Or well, at least half the day.
I’m afraid I also have a second confession to make. I must shamelessly admit that when I made this dessert, I was in a very festive (and fairly loose) mood, so I decided to soak my dried fruits in a bit of rum for the night. It was a very good move, though, buh-lieve you me!
My oh my, did this add a lot of depth and intensity to the flavor of this already delicious dessert. Plus, hey, I used so little that in the end, each slice probably got the equivalent of a teaspoon of booze. Nothing worth loosing sleep over.
But adding the booze really isn’t mandatory. I’m absolutely certain that even without the rum, this cake would be just as decadent.
Everything about it is perfect, if you ask me. The texture is nice and dense, yet unbelievably moist, just like you would expect from a good Fruit Cake. The dried fruits and nuts are bountiful and the creamy pieces of chestnuts confer a little touch of distinction to this elegant and classy cake.
In fact, it came out even better than the non-paleo version of this same cake that I’d made earlier last year.
A hundred times better.
And in case you are wondering, no, I do not miss the artificially colored candied cherries or the sugar bombs that are chunks of dried pineapple.
I’m telling you, this cake definitely takes the cake. And I can guarantee you that it’ll find a spot on my Christmas table again next year, and the year after, and the following year…
And trust me, that’s a good thing!